Good luck with it subculture, they can get real hot! I have a Lil Deni that uses only a single top heating element. Couple day's ago I modded the control switch and while not paying attention(during 10 min. preheat)she got up to 1050 degrees. I was just goofing around and waited only a couple mins., didn't take a temp. reading an just launched....that pizza was burnt black in about 30 seconds man! Scored some fresh mozz "pearls" today so I'll give it all another go tonight.Bob

Sounds tempting. Let us know how it performs. I particularly like this part of the description: Dual elements and dome design ensure optional cooking of toppings and crust (underline is mine). I'm guessing most people will opt in for that.

Barry

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Light travels faster than sound. That's why some people appear bright until you hear them speak.

sub,My rig has top heat only but I can turn it on and off at will...given that I have a similar dough as yours tonight what is your recommendation?Launch at 880 stone temp and immediately turn top heater on full blast? Thanks,Bob

With only one heating element the optimal temperature is +/- 720°F beyond that, the bottom burn easily as you may have noticed

I start by putting a flattened aluminum pie on the refractory stone (prevent overheating) put the thermostat on 3 and then preheat 15min, then I remove the aluminum and I quickly put the pie in. A good wooden pizza shovel is a Must have, you want to keep the hot air inside.

If you have the Deni with the two handles on the refractory stone, remove one like this to turn the pie without opening the oven at half baking.

of my oven with only one heating element, I was monitoring the air temperature inside the dome (in Celsius)

Nice video sub. Unfortunately I have the no handles model buy I'm able to get in an out of there for a fast turn.Good info/tip on the 720 degree sweet zone for this oven. Once I start getting up around 800 the element won't glow cherry red...it is still on(my mod)but just a weaker orange color and can't keep up with the bottom bake.I'd like to add a second element...can you possibly provide me a link to where I could buy one. I accidently erased the PM's you sent me a while ago and can't remember if you had mentioned how I can get another element. Thanks sub!Bob

Yes, was planning to do the deflector and reflector when I install second heating element. You say those mods will greatly help out what I already have now though? Was thinking of trying to locate a small ss bowl to install inverted for my deflector...how deep is yours, sub...maybe inch, inch an a half? Thanks!

Sub, your pies look amazing as allways Would really like to make those mods to my Obh countertop oven.

What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?

You say those mods will greatly help out what I already have now though? Was thinking of trying to locate a small ss bowl to install inverted for my deflector...how deep is yours, sub...maybe inch, inch an a half? Thanks!

Sub What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?

I don't know you have to try, when you open the oven the stone cool down very quickly.

More crisp and and heavier than the pizza with a longer maturation, I like when they melt in my mouth light as a cloud, it was not the case.

Dear Sub, considering that your dough underwent short fermentation and the limitations that you face, you obtained good results. Imagine if that was baked in a Neapolitan oven—it would have looked and tasted different. Do you plan to work in a Neapolitan pizzeria or even establish your own pizzeria in Belgique? Are there any Neapolitan pizzerias in your country? One more question: What is your favorite Belgian beer?